Divide the hare into joints, put them in a casserole, and brown lightly in hot oil, seasoning highly with salt and pepper. Then add the chopped onion and garlic, sprinkle with a little flour and stir till brown. Add the red wine and sufficient stock to cover. Simmer for 1½ to 2 hours. When done, put the pieces of hare on a hot dish, strain the sauce over them and garnish with sliced pimientos and aubergines, fried in oil, and stoned and blanched olives. Sprinkle with chopped parsley.